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Yassa Poulet

Name: Yassa Poulet
Total time: 90 min
Yield: Serves 4
Cuisine: Senegal
Ingredients: 800g (bone-in) Chicken Thigh; 4 Onion; 100ml Lemon juice; 2 tbsp Mustard; 3 cloves Garlic; 1 tbsp Vinegar; 2 Bay leaf; 1 Green Chili Pepper; 10 Green Olives; 1/2 tsp Black Pepper; 1 1/2 tsp Salt; 4 tbsp Vegetable Oil; To taste Cooked rice

Main Dish

⏱ 90 min

👥 Serves 4

Difficulty ⭐

Chicken marinated in lemon and mustard, grilled, and stewed with lots of onions — a tangy specialty of southern Senegal.

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📖 The Story Behind This Dish

Yassa is said to come from the Casamance region in southern Senegal. Chicken is marinated overnight in lemon juice, mustard, and onions, then grilled, and the marinade onions are stewed until meltingly soft to make the sauce. Its balance of tang and sweetness goes well with white rice. There's also yassa poisson, made with fish.

🌆 Where it's eaten: At Sunday lunch in a family's yard, chicken grills over charcoal while in the kitchen a big pot of onions cooks down with the scent of lemon.

🥕 Ingredients (serves 4)

Chicken Thigh 800g (bone-in)
Onion 4
Lemon juice 100ml
Mustard 2 tbsp
Garlic 3 cloves
Vinegar 1 tbsp
Bay leaf 2
Green Chili Pepper 1
Green Olives 10
Black Pepper 1/2 tsp
Salt 1 1/2 tsp
Vegetable Oil 4 tbsp
Cooked rice To taste

👩‍🍳 Instructions

Mix the sliced onions, lemon juice, mustard, crushed garlic, vinegar, salt, pepper, and 2 tbsp oil, add the chicken, and marinate 3 hours to overnight.
Remove the chicken and grill under a fish grill or in a frying pan until the skin is browned.
Heat the remaining oil in a pot, add the marinade onions with their liquid, and cook down for 20 minutes until soft and golden.
Add the grilled chicken, bay leaf, green chili, and 200ml water and simmer 25 minutes.
Add the olives, simmer 5 minutes, and season with salt.
Serve with rice.

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